In a large saucepan, spread the sugar in an even layer.

Heat over medium-high heat, whisking continuously until the sugar melts. It will clump up at first but will eventually liquefy—this process takes about 10 minutes.

Once fully melted, stop whisking and allow the sugar to darken to a rich amber color. A nutty aroma may develop. The color change happens quickly, so watch carefully to avoid burning. Remove from heat immediately.

Add the butter and whisk until fully combined. The mixture will bubble up significantly, but keep whisking until the butter is fully incorporated.

Gradually pour in the heavy cream, whisking constantly. Add small amounts at first to help thin the caramel, then incorporate the rest. Continue whisking until smooth.

Set aside 1 cup of caramel sauce for the topping. Mix the sifted flour and pecan chips into the remaining caramel and set aside.

Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

In a small bowl, combine all crust ingredients. Press the mixture firmly into the bottom and up the sides of the prepared pan.

Bake for 10 minutes, then remove and allow to cool.

Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.

Lower the oven temperature to 300°F (148°C).

Spread the caramel mixture with pecans and flour evenly over the cooled crust.

Place the chocolate chips in a small bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes before whisking until smooth.

Pour the melted chocolate over the caramel layer in an even layer.

In a large bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and well combined. Using low speed helps minimize air incorporation, which can cause cracks. Scrape down the sides of the bowl as needed.

Add the sour cream and vanilla extract, mixing on low speed until fully combined.

Add eggs one at a time, mixing on low speed after each addition. Scrape down the bowl as needed to ensure a uniform batter.

Pour the cheesecake batter over the chocolate layer in the crust.

Place the springform pan inside a larger pan. Fill the larger pan with warm water until it reaches about halfway up the sides of the springform pan, ensuring it does not exceed the foil lining.

Bake for 1 hour and 35 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and keep the door closed for 30 minutes to allow for gentle cooling.

Crack the oven door open and let the cheesecake cool for another 30 minutes. This gradual cooling helps prevent cracks.

Remove the cheesecake from the oven, discard the water bath, and unwrap the foil.

Warm the reserved caramel sauce slightly if it has thickened, then pour about 1/2 cup over the cheesecake and spread evenly.

Refrigerate for 5-6 hours, or until the cheesecake is completely cool and firm. Once set, remove from the springform pan and transfer to a serving dish.

Place the chocolate chips for the drizzle in a small bowl.

Heat the heavy whipping cream until it just begins to boil, then pour over the chocolate. Let sit for 3-4 minutes before whisking until smooth.

Drizzle the cheesecake with the remaining caramel sauce and chocolate sauce, then sprinkle with additional pecan chips. Keep refrigerated until ready to serve.